📝 About This Recipe
This vibrant Lebanese bread salad is a celebration of the garden, defined by its signature brightness and crunch. The star of the show is the heavy dusting of ruby-red sumac, a ground spice that provides a unique, citrusy astringency far more complex than lemon juice alone. Traditionally used to utilize day-old flatbread, this elevated version features golden, oven-toasted pita chips and a pomegranate molasses dressing that perfectly balances sweet, sour, and savory notes.
🥗 Ingredients
The Crispy Pita
- 2 large rounds Pita bread (split and cut into 1-inch squares)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Za'atar seasoning
- 1/4 teaspoon Sea salt
The Dressing
- 1.5 tablespoons Ground Sumac (high quality, deep red color)
- 1 tablespoon Pomegranate molasses (adds essential tang and depth)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 clove Garlic (minced into a paste with a pinch of salt)
- 1/3 cup Extra virgin olive oil (cold-pressed)
- 1/2 teaspoon Dried mint (crushed between palms)
The Salad Base
- 1 large head Romaine lettuce (chopped into bite-sized ribbons)
- 3-4 pieces Persian cucumbers (quartered lengthwise and sliced)
- 3 medium Vine-ripened tomatoes (chopped, seeds partially removed)
- 4-5 pieces Radishes (thinly sliced into rounds)
- 3 stalks Green onions (white and light green parts, thinly sliced)
- 1 cup Fresh parsley (flat-leaf, roughly chopped)
- 1/2 cup Fresh mint (leaves only, torn)
- 1/2 piece Green bell pepper (diced small)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). This ensures the pita gets perfectly crunchy without burning.
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2
In a medium bowl, toss the pita squares with 2 tablespoons of olive oil, za'atar, and a pinch of salt until evenly coated.
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3
Spread the pita squares in a single layer on a baking sheet. Bake for 8-10 minutes, tossing halfway through, until they are golden brown and crisp. Set aside to cool.
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4
Prepare the dressing by whisking together the minced garlic paste, pomegranate molasses, lemon juice, and ground sumac in a small jar or bowl.
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5
Slowly drizzle the 1/3 cup of olive oil into the dressing mixture while whisking constantly to create a smooth emulsion.
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6
Stir in the dried mint and a pinch of black pepper. Let the dressing sit for at least 10 minutes to allow the sumac to infuse the oil.
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7
In a very large mixing bowl, combine the chopped romaine, cucumbers, tomatoes, radishes, green onions, and bell pepper.
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8
Add the fresh parsley and torn mint leaves to the vegetable mixture. Using your hands or large spoons, toss gently to distribute the herbs.
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9
Just before serving, pour the dressing over the vegetables. Toss thoroughly to ensure every leaf is coated in the sumac-rich vinaigrette.
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10
Add about two-thirds of the toasted pita chips to the bowl and toss once more. This allows some bread to absorb the juices while remaining crunchy.
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11
Transfer the salad to a wide serving platter. Top with the remaining pita chips for maximum texture.
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12
Finish with a final, generous dusting of extra sumac over the top for a beautiful visual pop and a bright flavor finish.
💡 Chef's Tips
Always use Persian or English cucumbers as they have thinner skins and fewer seeds, preventing the salad from becoming watery. Do not dress the salad until the very moment you are ready to eat, or the pita will lose its signature crunch. If you can't find pomegranate molasses, a reduction of balsamic vinegar with a touch of honey is a decent substitute, though less authentic. Rubbing the dried mint between your palms before adding it to the dressing releases the essential oils for a more potent aroma. For the best flavor, use the highest quality extra virgin olive oil you have; its peppery notes complement the sumac perfectly.
🍽️ Serving Suggestions
Serve alongside grilled lamb kofta or chicken tawook for a complete Middle Eastern feast. Pair with a glass of chilled, crisp Rosé or a salty yogurt-based Ayran drink. Add a dollop of creamy hummus or labneh on the side of the plate to contrast the salad's acidity. This salad works beautifully as part of a Mezze platter featuring olives, halloumi, and stuffed grape leaves.